Rice And Onion Torta
|Water||2 Cup (32 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Onions||2 Large, chopped|
|Grated parmesan cheese||1 1⁄2 Cup (24 tbs)|
|Chopped fresh basil/2 teaspoons dried basil||3 Tablespoon|
|Chopped fresh oregano/1/4 teaspoon dry||1 Teaspoon|
|Minced fresh parsley||2 Tablespoon|
1. Preheat oven to 350°. In a medium saucepan, bring water to a boil over high heat. Stir in rice, cover tightly, reduce heat to low, and simmer until rice is tender, about 20 minutes. Set aside.
2. In a large frying pan, melt butter in 1 tablespoon olive oil over medium heat. Cook onions, stirring, 4 to 6 minutes, or until soft but not brown.
3. In a large bowl, beat eggs lightly. Add cooked rice, onions, 1 cup Parmesan cheese, basil, oregano, and parsley. Stir to combine. Brush an 11 x 8-inch baking pan with remaining 1 tablespoon olive oil. Pour egg-onion mixture into pan and smooth evenly with a spatula. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 40 to 45 minutes, or until mixture is cooked through and set and lightly browned on top.